Drew Jensen was Ben's teenage, boyhood friend. Drew is from a Cajun family, and Drew knows how to cook Jambalaya. One day he cooked it for our family...and we have been making it ever since. Tonight at supper preperation, I took pictures all along the way--so here we go...
I used a boneless pork sirloin roast, cut into pieces a bit less than 2-inche cubes. I cut the spicy link sausage on the diagonal into large hunks.
Here is what is called the "holy trinity," except if you count the garlic, it is not really a trinity... 
Be sure to pat the meat dry before browning it, and don't crowd the meat or it will steam instead of brown. The recipe calls for 1/4 cup oil for browning, but just start with a couple tablespoons and only add more if you need it. Sprinkle on some of the seasonings while the meat is cooking. Remove the pork and brown the sausage. Remove the sausage and brown the trinity, then add the garlic and seasonings. 
Soak the medium or short grain rice while meat is cooking, then drain and discard rice water. Add some of the 6 cups of water from the recipe to the pot to deglaze, then add the rest of the water, bouillon cubes, and the drained rice and greeen onions. Cover and cook as directed.
This is a great dish for large groups, or for lots of leftovers, as was my case tonight. (However, I did half the recipe since I am only cooking for two, but I still have lots of leftovers, which is fine with me!) 
2 comments:
There is one small recipe correction for this Jambalaya recipe. Go to the tab at the top of the blog marked-- Recipe Corrections--and scroll down to this recipe.
Today for lunch I added some leftover black-eyes peas to my leftover Jambalaya....really good! it was like the dish "hopping john" on steroids!
Post a Comment